I tend to go through phases with Costco. Sometime I’m there weekly and other times, like now, I realize I haven’t been in… probably months at this point. So yesterday afternoon I mustered my courage to take on a congested part of town to stock up at Costco.
When we built our home, one thing I focused on was food storage potential. I really liked the idea of being able to keep a well stocked pantry and freezer to minimize trips to the store. I’ve shared my pantry with you, but I need to share a look at my favorite room of the house- the scullery. It houses my kitchen gadgets and an additional fridge and freezer which comes in really handy for these Costco stock ups.
One thing about my relationship with Costco though- while I’m a big fan in general, I’ve had several poor experiences with their produce. So beyond berries, avocados, and the occasional Caesar salad kit, I tend to get my produce elsewhere. I no longer have it in me to brave the parking lot to return a half rotten bag of Brussels or broccoli.
Ok, let’s talk food!
March Costco Haul
- Poppi sodas
- Spindrift (love that they have 2 variety packs now!)
- Bullysticks for FInley
- Dishwasher detergent
- Mateo’s Salsa
- Sardines
- MadeGood organic granola balls
- Kettle & Fire beef bone broth
- Gallon ziplocks
- Applesauce pouches
- Catalina Protein Crunch snack mix
- Boursin cheese
- Organic blueberries
- Avocados
- Breakfast burritos
- Organic chicken breast
- Organic breakfast chicken sausages
- Chicken nuggets/chicken strips
- Grass-fed butter
I also got an Argentinian Malbec because Malbecs have been my jam lately, but also wanted something lighter for warmer weather so rolled the dice on this New Zealand Sauvignon Blanc.
Now, judging from my pantry, do I have toddlers or tweens/teens? 
Restock- check!
Now here’s what I’ve been making lately. As cliche as it may be, I eat 99% of my meals out of a bowl and H pretty much now does the same. K prefers her food separated, but for the rest of us, these 7.6″ set of six porcelain dinner bowls are on constant repeat.
Ok, let’s dig in!
Greek Rice Bowls: baby spinach, bone broth rice, Greek salad, grilled chicken (in this marinade), tzatziki with feta, and hot sauce.
Marinated Chicken and Noodles (doubled) with roasted broccoli and cauliflower.
Pork tenderloin (in this marinade), garlicky green beans, and farro with shallots, parsley, and lemon.
Scrambled eggs with pinto beans and a super greens blend.
Grilled chicken on super greens with buffalo sauce and ranch, homemade coleslaw, roasted broccoli, and pickles.
Slow cooker beef stew, minus potatoes, served over bone broth rice. (mine and Hailey’s favorite dinner over winter)
Turkey burger over super greens with a roasted sweet potato, black beans, cottage cheese and hot honey (a twist on our current go to protein lunch bowl).
Crispy baked chicken thighs, roasted broccoli with parmesan and lemon, Annie’s mac and cheese.
Chopped romaine, carrots, tomatoes, chickpeas, red onion, chicken, parsley, buffalo sauce, and ranch.
Greek meatballs with bone broth rice, Greek salad, romaine, tzatziki, and parsley.
Chicken enchiladas with chips, guac, sour cream, and jalapenos.
Chia seed pudding with blueberries and pecans.
And that’s what we’ve been eating lately!
What about you? Any new meals you’re enjoying or old favorites you’re eating on repeat?
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